Dice the red onion and put the diced pieces in a shallow bowl and cover them with white vinegar.

Pre heat oven to 400 degrees and bring a large pot of water to a boil. If you are using dry chickpeas cook them and drain, if using canned, then drain and rinse. Put the chickpeas in a mixing bowl and lightly coat with EVOO. Sprinkle on all the spices liberally and toss. Place the spiced chickpeas on a baking sheet lined with parchment paper and put in the oven and roast for about 20 to 25 minutes, until the chickpeas have a nice “bite” to them. Make sure to mix them up a couple times, and don’t let them get to hard. When they are done, take them out and let cool. Save the spices in the mixing bowl, when you are putting the salad together use a spatula to scrape them into the salad mix.

Cook the whole wheat orzo until done, drain and rinse then set aside to cool. While the orzo is cooking make the dressing by adding all the ingredients above in a bowl and whisk until emulsified. In a large mixing bowl add the cooled orzo, roasted chickpeas, pickled red onion, green onion tops, olives, cucumber, feta, tomatoes, flannel, mint or parsley and mix. Now pour the emulsified dressing on the mixture and extra spices from chickpea mix and toss until well coated. Put the salad in the refrigerator to cool and let all the great flavors marinate. Serve as main dish, or side. Garnish with extra mint or parsley and a little vegan feta.